Butter Pecan Toffee Pie Recipes

TOFFEE PECAN PIE LUSH

Steps:

• Heat oven to 375°F. Make and bake cookies as directed on pouch for drop cookies. Cool completely, at least 30 minutes.
• In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in 1/2 cup pecans and the melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
• In large bowl, beat cream cheese, powdered sugar and 1/2 cup of the caramel topping with electric mixer on medium speed until well blended, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping; stir in 1/2 cup of the toffee bits. Spread over cookie crust.
• In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Drop remaining whipped topping by spoonfuls over pudding layer; spread carefully. Cover and refrigerate at least 4 hours until well chilled.
• Before serving, transfer remaining 2 tablespoons caramel topping into small resealable food-storage plastic bag; seal, and cut one small corner off bag. Drizzle caramel on top of whipped topping layer. Sprinkle with remaining pecans, toffee bits and chocolate chips on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining dessert.

TOFFEE PECAN BARS

Steps:

• Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until mixture is crumbly., Press into a greased 13x9-in. baking pan. Bake 15 minutes. Meanwhile, in a small bowl, mix egg, milk and vanilla. Fold in toffee bits and pecans. Spoon over crust. Bake until golden brown, 24-26 minutes. Refrigerate until firm. Cut into bars.

BROWN BUTTER PECAN PIE

Steps:

• Preheat the oven to 400 degrees F.
• For the crust: Whisk together the flour, sugar and salt in a large bowl. Remove the butter from the freezer and work it into the dough by hand, working quickly to keep the butter as cold as possible. (Cold butter flakes are the secret to a flaky crust.) Be sure to leave pea-size butter flecks visible. Slowly pour the ice water into flour mixture. Using your hands, mix until a dough starts to form. Be careful not to overmix. It should appear shaggy but cohesive.
• Lightly dust a clean work surface with flour. Using a rolling pin, roll the dough out into a 1/4-inch-thick circle, 12 inches in diameter. Transfer the dough round to a 9-inch pie dish. Press the dough down into the dish. Tuck any overhanging dough back under the rim, using your hands to create a thick outer edge. Use a fork to crimp the edges or your hands to pinch for a more professional look. Place in the freezer to chill for 15 minutes.
• Remove from the freezer. Using a toothpick or a fork, poke holes in the bottom of the crust. Line the crust with parchment paper and fill the raw pie shell with pie weights or dried beans. Blind bake for 15 to 20 minutes until it begins to lightly brown. Remove from the oven and remove the parchment and pie weights.
• Beat the egg and 1 tablespoon water in a small bowl. Brush the edges of the crust with the egg wash. Return to the oven and bake until light golden, about 10 minutes. Remove and let cool completely before filling. Lower the oven temperature to 350 degrees F.
• For the filling: Melt the butter in a small saucepan over medium heat. Slowly cook the butter, letting it bubble and swirling the pan occasionally, until it browns, about 5 minutes. Remove from the heat and allow to cool.
• Whisk together the brown sugar, corn syrup, molasses, bourbon and vanilla in a large bowl. Whisk in the eggs. Fold in the pecans and salt. Once combined, stir in the brown butter. Pour the filling into the crust.
• Bake until the pie is golden brown, the filling is set and the internal temperature measures 200 degrees F, 40 to 45 minutes. (Check the pie after 30 minutes and tent the crust with foil if it is browning too quickly.) There should be a slight wiggle to the center of the pie. Cool completely on a wire rack.
• For the whipped cream: Add the heavy cream to a large chilled bowl. Using an electric hand mixer fitted with the whisk attachment, whip on medium speed until soft, cloud-like peaks form. Turn the mixer speed to low and add the confectioners' sugar and salt. Gently fold in the bourbon.
• Slice the pie into 8 equal pieces and top each slice with bourbon whipped cream.